Want Valentine’s Day
ease that still impresses?
Try
fondue
olate-mango and
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sauces are anything but
ordinary. For ease, we pair
them with purchased items for
dipping — biscotti, pound cake, fresh
berries, whatever inspires you.
And while fondue pots are nice, they ar-
en’t
essential. You also can offer these sauc-
By ALISON LADMAN
es
in
small serving dishes. If they get too
Associated Press
cool, just pop them in the microwave for a
Worried your kitchen skills may not be few seconds.
up to pulling together something impres-
The only slightly unusual ingredient on
sively decadent for Valentine’s Day? Fear this menu is the mango puree. It’s usually
not. A pricy restaurant meal isn’t your only sold in the grocer’s freezer section alongside
option.
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We created this delicious, yet simple it’s easy to make your own. Add about 1 cup
pair of fondue sauces to be easy for even the of fresh or frozen (thawed) mango chunks
PRVWFOXHOHVVFRRN%XWZHGLGQ¶WVDFUL¿FH to the blender and puree. Strain the puree,
the wow-factor in the process. Warm choc- then proceed with the recipe.
AP Photos/MatthewMead
Pair this fondue dessert with purchased items like cookies, pound cake or berries.
Fondue Duo of Chocolate-Mango and Five-Spice Caramel Sauces
Start to finish: 40 minutes
Servings: 4
For the chocolate fondue:
1/2 cup mango puree
2 tablespoons unsalted butter
4 ounces bittersweet chocolate, chopped
3 tablespoons honey
For the caramel fondue:
1/2 cup half-and-half
5 ounces caramels (about 17 to 18 pieces)
1/2 teaspoon five-spice powder
For dunking:
Wafer cookies, Fresh berries
Biscotti, Marshmallows
Pound cake, cut into cubes or sticks
Angel food cake, cut into cubes or sticks
This Valentine’s Day, try a fondue duo of chocolate mango and five spice caramel
sauces.
14 | February 12, 2015 | coastweekend.com
Directions:
1. In a small saucepan over medium, heat the
mango puree and butter until simmering and the
butter has melted. Remove the pan from the heat
and add the chocolate and honey. Allow to sit for
2 minutes, then stir with a rubber spatula until
smooth. Set aside, but keep warm.
2. In another small saucepan over medium, heat
the half-and-half until it simmers. Add the caramels and
five-spice powder, then cook, stirring constantly, until the
caramels are melted and the mixture is smooth.
3. Transfer the two mixtures to 2 small serving
bowls. Set on a platter surrounded by the various
items for dunking. Alternatively, set up 2 heated fon-
due pots according to product directions and pour the
dipping sauces into those. Serve immediately.
Chocolate sauce nutrition informa-
tion per serving (based on 4 serv-
ings): 260 calories; 140 calories
from fat (54 percent of total calories);
16 g fat (10 g saturated; 0 g trans
fats); 15 mg cholesterol; 33 g car-
bohydrate; 4 g fiber; 28 g sugar; 2 g
protein; 0 mg sodium.
Caramel sauce nutrition information
per serving (based on 4 servings): 170
calories; 60 calories from fat (35 percent
of total calories); 6 g fat (3 g saturated;
0 g trans fats); 15 mg cholesterol; 29 g
carbohydrate; 0 g fiber; 25 g sugar; 3 g
protein; 100 mg sodium.